Preserved Raddish Steam Groupa (菜脯蒸石斑鱼)

Eating more fish than meat is always good for health.  The key to steaming fish is first fish must be very fresh and secondly the timing of steaming is very important.

Ingredients:
1 Groupa around 700g
2 tbsp Fish Sauce + 1 tbsp Water
5 tbsp Thai Salted Preserved Raddish (Stir fry till crispy and leave aside)
1/2 tbsp Sugar
1 Stalk Spring Onion (Slice thinly)
1 tbsp Cooking Wine
Dash of Pepper

• Heat wok with 3 tbsp oil and add in preserved raddish and stir fry till crispy and keep aside.
• Heat wok with 1/2 tbsp oil and add in the crispy raddish and sugar and mix well and dish out.
• Place fish in a suitable plate for steaming.  Add in the fish sauce and water on fish body evenly and sprinkle pepper.
• Place half of the fried preserved raddish on top of fish.
• Heat wok with water for steaming till boiling.
• Place fish in and cover wok and still for 7 - 8 mins (steaming time depends on size of fish so use  your own judgement ok).
• Once done steaming, garnish with remaining crispy preserved raddish and spring onion before serving.

Pineapple Chilli Crab (菠罗辣椒螃蟹)

This is my own creation recipe for chilli crab.  It's something different from the Zi Char Stall.  Try it if you are a crab lover like me :)

Serve 4
Ingredients:
3 Mud Crabs (about 1.2 to 1.5 kgs in total)
1 stalk spring onion
2 Eggs
1 tbsp corn starch + 2 tbsp water (mix well)
1 tbsp Maggie Extra Hot Chilli
1 tbsp Ketchup
1 tbsp Fish Sauce
1 tsp Salt
1 Cup Chicken Stock

Chilli Paste (Blend all together):
2 Red Chlli
8 Birds' Eye Chilli
10 Stalks Dried Chilli (Soak in hot water till soft and drain)
5 cm Old Ginger
1 Red Onions
10 Shallots
5 Garlic
Half a small Pineapple
2 Lemongrass

• Clean and kill crabs
• Heat wok with 5 tbsp oil and add in chilli paste and stir fry over low fire till fragrant (keep stirring till oil appears on top of paste).  Keep stirring to prevent burning.
• Add in Chicken Stock and let it boil.
• Add in crab and stir well.  Cover with lid and simmer for 7 minutes.
• Open lid and stir well and then add in fish sauce and corn starch mixture to thicken the sauce.
• Switch off fire and pour in the eggs.
• Garnish with spring onions and serve.

Usually people eat with deep fried buns but I prefer using normal toast bread to dip the gravy...heavenly!!

Note:
* Adjust hotness based on your own taste.  My recipe are not too spicy.
* You can sprinkle some toasted grinded peanuts onto crab sauce before searving.